Just wondering two things that I haven't read anyone talking about in regards to Kahm yeast:
1) Has anyone every tried to SUCTION the yeast off the top? Skimming (with a large spoon or towel) seems to allow the surface to break up at least somewhat and small amounts of solids sink into the rest of the batch.
2) Has anyone been successful preventing Kahm yeast by purging their air-locked fermenters with CO2 right after starting a ferment (if they had lots of extra air space like I described in the Garlic Dilly Beans post -- 4 gallons full in a 10 gallon airlocked fermentation vessel)?